Manual

Useonlythebroilerpanandgridprovidedwiththeoven.Itis
designedtodrainjuicesandhelpavoidspatterandsmoke.
Usethehighbroilingfunctiontocooklargerquantitiesof
meat.
Whenbroilingmeat,addalittlewatertothebroilerpanto
helpavoidspatterandsmoke.
Trimexcessfattoreducespattering.Slittheremainingfaton
theedgestoavoidcurling.
Forproperdraining,donotcoverthegridwithfoil.The
bottomofthepanmaybelinedwithaluminumfoilforeasier
cleaning.
• Pulloutovenracktostoppositionbeforeturningorremoving
food.Usetongstoturnfoodtoavoidthelossofjuices.Very
thincutsoffish,poultryormeatmaynotneedtobeturned.
• Afterbroiling,removethepanfromtheovenwhenremoving
thefood.Drippingswillbakeonthepanifleftintheheated
oven,makingcleaningmoredifficult.
Beforebroiling,positionrackaccordingtotheBroilingChart.Itis
notnecessarytopreheattheovenbeforeputtingfoodinunless
recommendedintherecipe.Positionfoodongridinthebroiler
pan,thenplaceitinthecenteroftheovenrack.
To Broil:
1. Close the oven door.
2. Turn the Oven control knob to the desired Low Broil or High
Broil symbol.
3. Turn the Temperature control knob to 500°F/250°C.
4. Press OK.
5. Turn both control knobs to OFF when finished cooking.
BROILING CHART
For best results, place food 3" (7 cm) or more from the broil
burner. Times are guidelines only and may need to be adjusted
for individual tastes. Recommended rack positions are numbered
from the bottom (1) to the top (4). For diagram, see the
"Positioning Racks and Bakeware" section.
FOOD RACK TOTAL TIME
POSITION (rain.)
Steak
1" (2.5 cm) thick
medium rare 3 23-25
medium 3 25-27
well-done 3 27-29
Ground meat patties
3/4"(2 cm) thick
well-done 3 20-22
Pork chops
1" (2.5 cm) thick 3 30-33
Lamb chops
1" (2.5 cm) thick 4 22-26
Chicken
bone-in pieces 3 34-40
boneless breasts 4 23-28
Fish Fillets
1/4-1/2"(0.6-1.3 cm) thick 4 12-15
Fish Steaks
3/4-1"(2-2.5 cm) thick 4 24-27
In a convection oven, the fan-circulated hot air continually
distributes heat more evenly than the natural movement of air in a
standard thermal oven. This movement of hot air helps maintain a
consistent temperature throughout the oven, cooking foods more
evenly, crisping surfaces while sealing in moisture and yielding
crustier breads.
• It is important not to cover foods with lids or aluminum foil so
that surface areas remain exposed to the circulating air,
allowing browning and crisping.
• Keep heat loss to a minimum by opening the oven door only
when necessary.
• Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
• Test baked goods for doneness a few minutes before the
minimum cooking time with an alternative method such as
using a toothpick.
• Use a meat thermometer or the temperature probe to
determine the doneness of meats and poultry. Check the
temperature of pork and poultry in 2 or 3 places
@
True convect symbol
True Convect can be used for baking delicate cakes and pastries,
as well as foods on multiple racks. It is helpful to stagger items
on the racks to allow a more even flow of heat. If the oven is full,
extra cooking time may be needed.
During True Convect, the convection ring element cycles on and
off in intervals to maintain the oven temperature, while the fan
constantly circulates the hot air.
Reduce recipe temperature by turning the temperature control
knob down 1 temperature setting. The cook time may need to be
reduced also.
To Use:
Before using True Convect, position the racks according to the
"Positioning Racks and Bakeware" section.
1. Turn the Oven control knob to the True Convect symbol.
2. Turn the Temperature control knob to the desired
temperature.
3. Press OK.
4. Turn both control knobs to OFF when finished cooking.
True Convect Chart
Use the following chart below when convection baking.
FOOD RACK OVEN TEMP. TOTAL TIME
POSITION (rain.)
Cookies 2 325°F (160°C) 10-12
Cakes 2 350°F (180°C) 30-35
Pies 2 400°F (200°C) 45-50
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